Fluffy flavorful and truly amazing, this Marshmallow Frosting is the real deal. Minimal ingredients help this recipe literally whip up to a fluffy and delicious marshmallow consistency that you can use on all the things.
Ok, so we love marshmallow around here. Like any marshmallow desserts, roasting marshmallows, flavored marshmallows, or just eating plain marshmallows from the bag.
They are kind of a big deal around my house and I wanted to share with you my favorite Marshmallow Frosting! It is almost the same method you would use to make homemade marshmallows, but we tweaked it to frosting form.
This frosting is great used on so many desserts, spread on cakes, top cupcakes, place between sandwich cookies, eat with a spoon. However you like it, this is the recipe to make!
Now there is some process to this Marshmallow Frosting, but it is totally worth it in the end. The flavor is absolutely there and you will love it, I know that we do!
For this recipe we topped some chocolate cupcakes, we love the flavor of marshmallow and chocolate so we only saw it fit to use chocolate to showcase the frosting.
Literally light and fluffy, with that slightly stick this is just like your favorite marshmallow that has been slightly melted giving you all the gooey tastiness that it deserves.
Some of our other favorite recipes that use marshmallows we have on our site include: Marshmallow Popcorn Balls, Homemade Star Crunch and S’mores Dip.
WHY THIS RECIPE WORKS:
- With simple baking ingredients, you shouldn’t have trouble finding anything you need.
- This frosting works on so many different recipes.
- This makes a larger batch of 4 cups, but you can cut it in half or double.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Egg whites
Granulated sugar
Cream of tartar
Salt
Vanilla extract
HOW TO MAKE MARSHMALLOW FROSTING, STEP BY STEP:
- Place the egg whites, sugar, cream of tartar, and sea salt in the body of a stand mixer or a large bowl. Whisk to combine.
- Place over a medium-sized saucepan with 2 inches of simmering water. Whisk constantly until the mixture reaches 160ยฐF. It will become thinner. You will notice the bottom of the mixture will be a clear tone with a foamy layer on top.
- Take off the heat and add the vanilla.
- Place this on the stand mixer with the whisk attachment or with an electric hand mixer, whip until stiff peaks form on medium-high speed.
- The frosting will become bright white and glossy. Use immediately.
WHAT DOES THE CREAM OF TARTAR DO?
When the Cream of Tartar is added to this recipe the main purpose for it is to help the egg whites hold their stiffness, so this is one ingredient you do not want to leave out.
HOW MANY CUPCAKES WOULD THIS COVER?
This will easily cover at least 24 cupcakes depending on how much frosting you put on them.
DO I HAVE TO USE A STAND MIXER?
This is best made with a stand mixer as we will be using the whisk attachment and it is so much easier. But if you do not have a stand mixer you CAN use a hand mixer.
Just be prepared that it may take a little longer to get everything done because of the use of your hands and the beaters being used.
HOW SWEET IS THIS?
This has the perfect balance of flavors where it is not overly sweet, it is sweet enough that you can eat it with a spoon and you will enjoy it!
HOW TO STORE:
This can be stored in an airtight container where it will keep for up to 2 days. We do not recommend freezing this frosting.
TIPS AND TRICKS:
- You will know this is done when the consistency becomes glossy and bright white.
- A candy thermometer is great for this when heating so you know when it reaches 160 degrees F.
- This should cover up to 24 cupcakes.
- You can double or half this batch.
- This works great on cupcakes, cakes, fluffernutter sandwiches, sandwich cookies and more!
- We do not recommend freezing this recipe.
- We highly recommend a stand mixer but this can be made with a hand mixer.
If you are a lover of marshmallows and all things dessert then you absolutely MUST make this Marshmallow Frosting, it tastes great on everything.
If you like this recipe you might also like:
If you’ve tried this MARSHMALLOW FROSTING or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Marshmallow Frosting
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- ยฝ teaspoon cream of tartar
- pinch sea salt
- 1 ยฝ teaspoon vanilla extract
Instructions
- Place the egg whites, sugar, cream of tartar, and sea salt in the body of a stand mixer or a large bowl. Whisk to combine.
- Place over a medium-sized saucepan with 2 inches of simmering water. Whisk constantly until the mixture reaches 160ยฐF. It will become thinner. You will notice the bottom of the mixture will be a clear tone with a foamy layer on top.
- Take off the heat and add the vanilla.
- Place this on the stand mixer with the whisk attachment or with an electric hand mixer, whip until stiff peaks form on medium-high speed.
- The frosting will become bright white and glossy. Use immediately.
Notes
- You will know this is done when the consistency becomes glossy and bright white.
- A candy thermometer is great for this when heating so you know when it reaches 160 degrees F.
- This should cover up to 24 cupcakes.
- You can double or half this batch.
- This works great on cupcakes, cakes, fluffernutter sandwiches, sandwich cookies and more!
- We do not recommend freezing this recipe.
- We highly recommend a stand mixer but this can be made with a hand mixer.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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